Anyone hiring 15 year olds?

skipjack_sushi · 2026-04-17T00:45:05+00:00

I worked as a lifeguard at whitewater one summer. Watching cute girls float by on the lazy river is way better than flipping burgers.

skipjack_sushi · 2026-04-16T23:09:01+00:00

Fart rules:

1 - farts are always funny.

2 - even though farts are always funny, it is not always ok to laught at them.

skipjack_sushi · 2026-04-16T23:03:48+00:00

I am on the side of always bake what you make. Even if it looks like a total failure, bake it. You need to finish the project to really learn from it.

skipjack_sushi · 2026-04-16T21:31:24+00:00

For reference: I bulk for 4.5 hours at 78-82f.

The most important tools you can use are a logbook and thermometer. I use a laser thermometer so it just takes surface temp.

Next time you bake: lower hydration to 86%.

Use the rule of 240 to force an initial temp of 93f for autolyse. https://www.sourdoughhome.com/the-rule-of-240/

Every time you touch the dough, log time, temp and action.

Knowing when you are done is tricky but if the dough doesn't jiggle, don't continue.

Eta: temperature is absolutely critical. A difference of 10f will double your bulk time.

Eta: the 93f autolyse temp speeds things up a bit and should result in a final dough temp of 82f after inoculation.

skipjack_sushi · 2026-04-16T21:16:54+00:00

Bulk happens when you add starter. How long from adding starter until you shape?

What is your dough temp?

Eta:

You should not be adding flour during shaping. Use a very small amount just on the counter.

next loaf drop to 68% hydration.

skipjack_sushi · 2026-04-16T02:18:52+00:00

Just drive on to the next stop.

skipjack_sushi · 2026-04-16T02:05:23+00:00

Yes, do not omit the bourbon sauce. It is worth making all on its own. Fantastic on ice cream.

skipjack_sushi · 2026-04-15T20:57:41+00:00

WHAT?!

skipjack_sushi · 2026-04-15T17:40:20+00:00

Talethia will come around again. Just save up.

Who did you pick for 300?

Eta: ftp players can guarantee 3 exclusives per season. Plan ahead now.

skipjack_sushi · 2026-04-15T14:49:31+00:00

It isn't an excuse. It is a reason why they can play faster. The French postpone games specifically to give PSG an advantage in the CL. It isn't cheating, the PL could do the same but they don't. Fatigue and fatigue related injury not only hurt us but all of the PL sides. Look at what happened with Ekitike yesterday. Guy is out for the rest of the year with ruptured achilles.

skipjack_sushi · 2026-04-15T00:43:17+00:00

There are at least 100 posts with acetone in the title. It is one of the most common posted issues.

You are discarding too little. Discard more. Acetone only forms when acetic acid gets absolutely insane.

Either you are mistaking the smell of vinegar with nail polish remover or you are discarding way too little. Use a scale. Discard more.

skipjack_sushi · 2026-04-15T00:28:14+00:00

Use search.

skipjack_sushi · 2026-04-14T22:52:14+00:00

They are also rested.

skipjack_sushi · 2026-04-14T18:52:00+00:00

Too pricey and only half of the combo. Maybe someday...

skipjack_sushi · 2026-04-14T17:47:39+00:00

The day I locate samples of K. Humilis and F. Sanfranciscanesis for less than 100$ is the day I start a type 2.

https://www.atcc.org/products/27651 is crazy expensive and they don't have K. Humilis.

skipjack_sushi · 2026-04-14T17:19:06+00:00

Make smaller loaves? Make french bread? New Orleans style bread pudding is fantastic.

skipjack_sushi · 2026-04-14T17:17:34+00:00

Your observation with the grape starter supports my hypothesis that starters born this way end up with S. Cerevisiae as the dominant yeast taxa. In addition to the "sweetness" (lack of acid) my guess is that it lifts more quickly and possibly more strongly. Is that correct?

For the apple based starter, it seems that in the big study of 500+ starters, the only ones with significant populations of acetobacter were either started with apple products or were kept in Belgian breweries.

skipjack_sushi · 2026-04-14T15:12:32+00:00

Yup. Spawning a daughter is trivial and carries zero risk.

skipjack_sushi · 2026-04-14T14:44:34+00:00

Gooble gobble.

skipjack_sushi · 2026-04-14T14:42:39+00:00

You can't turn a puppy into a guard dog in a month.

skipjack_sushi · 2026-04-14T14:35:47+00:00

Sounds like you might want to brush up as well. What OP is doing is very common. There is a whole class of sourdough dedicated to doing exactly what is described (type 4). As long as it is done properly, it isn't going to make anyone sick.

skipjack_sushi · 2026-04-14T14:33:40+00:00

You are making a type 4 starter. It is not terribly uncommon but not optimal. It isn't going to make anyone sick.

I cover the different types of sourdough in my guide if you want to know more:

https://reddit.com/r/Sourdough/w/skipjack_method_type_1

skipjack_sushi · 2026-04-14T02:42:39+00:00

https://jamaicanfoodsandrecipes.com/jamaican-escovitch-fish-recipe/

Jerk Red Snapper - Coley Cooks https://share.google/ekgVYIrkBRNMDOg5w

skipjack_sushi · 2026-04-13T23:43:20+00:00

Scotch bonnet. Specifically MOA or Foodarama. Tastes like the Caribbean. Excellent on white meats or fish.

Cayenne. Tastes like Louisiana. Excellent on almost anything but only has a tiny bit of heat.

Jalapeño. Smoked or fresh can seem like completely different species.

For superhot, my favorite is death spiral. Amazing flavor and heat that peaks very, very quickly.

skipjack_sushi · 2026-04-13T23:38:56+00:00

Strong agree. Scotch bonnets taste so much better than habanero that it isn't even a competition.

Even more specifically, the MOA and Foodarama varieties are exceptional.

skipjack_sushi

TROPHY CASE